Description
A creamy, tangy, and fast white chicken chili that uses leftover rotisserie chicken or fresh breasts. This one-pot meal is ready in 30 minutes and features a secret technique of blooming spices for maximum flavor depth.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 jar (15 oz / 425g) salsa verde
- 2 cans (15 oz each / 425g each) cannellini beans, drained and rinsed
- 2 cups (475ml) low-sodium chicken broth
- 1/2 cup (120ml) heavy cream
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp chili flakes
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Melt butter in a large Dutch oven or deep skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Add cumin, chili powder, and chili flakes to the pot. Stir constantly for 30-60 seconds to bloom the spices and release their oils.
- Pour in salsa verde and chicken broth. Scrape the bottom of the pot to release browned bits. Bring to a simmer and cook for 2 minutes.
- Add chicken breasts to the pot, ensuring they are mostly submerged. Cover and simmer on medium-low heat for 10-12 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove chicken from the pot and let rest for 2 minutes. Add cannellini beans to the pot and stir to heat through for 2-3 minutes.
- Shred the chicken into bite-sized pieces using two forks.
- Return shredded chicken to the pot. Reduce heat to low and stir in heavy cream. Warm through for 1-2 minutes without boiling. Stir in lime juice and season with salt and pepper to taste.
- Serve garnished with fresh cilantro, sour cream, and lime wedges.
Notes
The key to this recipe is blooming the spices in the butter before adding liquids. Do not overcook the chicken to keep it tender. For a thicker chili, mash some beans against the side of the pot. If freezing, omit the cream until reheating to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 8
- Protein: 32
Keywords: white chicken chili, 30 minute meals, one pot dinner, rotisserie chicken recipes, fall comfort food, creamy chili, healthy dinner ideas